A live-fire Korean kitchen in the heart of The Gulch — table-side charcoal, house-fermented gochujang, and Nashville's signature cayenne glaze, charred over white oak and served loud.
Our most-ordered plates — a mix of Korean BBQ staples reimagined with Tennessee ingredients, and Nashville hot classics lifted with fermented chili.
Double-fried Joyce Farms chicken lacquered in a gochujang-butter glaze, brushed with Nashville cayenne oil, served over shaved daikon.
A5 American wagyu and dry-aged bulgogi cooked at your table over binchotan, with ssamjang, garlic chive kimchi, and twelve house banchan.
Hand-pounded rice cakes, lion's mane and maitake, in a smoked miso-gochugaru cream. Finished with charred scallion and toasted sesame.
Whole-roasted cauliflower marinated in buttermilk and fried in a black garlic-cayenne crust, brushed with smoked honey.
72-hour marinated LA short rib, charcoal-grilled, served with doenjang-basted potatoes and a smoked sea salt for dipping.
Sizzling dolsot rice, sesame oil crackle, topped with a slow egg, brisket, kimchi, and gochujang — stirred tableside with copper spoons.
Four details that turn a meal into a Kore evening — sourced locally, cooked over real fire, served with conviction.
Every table gets its own charcoal grill. We light it at order — no reheats, no steam tables, just clean smoke and honest heat.
Our gochujang and doenjang age for 18 months in clay pots. The gochugaru is smoked in-house from a blend of seven Korean chilies.
Joyce Farms chicken, Bear Creek wagyu, Benton's country ham, and seasonal produce from a dozen Mid-TN farms we name on the menu.
32 Korean spirits, a Korean-soju highball program, and a small but fierce bourbon list anchored by Tennessee distillers we love.
What to expect when you join us — the rhythm, the service, the way the smoke rolls out of the kitchen at 9pm sharp.
Greeter seats you at a black-walnut booth or the bar, pours a complimentary yuzu-shiso sparkling, and walks you through the grill menu.
~10 minTwelve rotating small plates — kimchi, pickled radish, smoked fish, and a daily — set down alongside your grill setup.
~15 minWe ignite binchotan tableside. While it heats, your server drops the first round of proteins, raw and ready for the flame.
~20 minWrap in lettuce with ssam, dip in sauce, swap plates with the table. Most groups stay for two to three rounds of grilling.
~75 minHotteok pancakes, sesame ice cream, or our burnt-honey miso rice cream — paired with a last sip of soju or a Korean coffee.
~20 minA few notes from the 4,200+ people who've eaten with us this year.
The hot chicken here made me cancel a trip to Hattie B's. The gochujang glaze is the move — smoky, sweet, and it lingers in the best way.
We brought the whole team from a music row label. They set up a long table, brought out the wagyu, and the chef came out to grill with us. Unreal night.
The vegan tteokbokki is the best thing I've eaten in Nashville this year. The smoked miso cream is borderline criminal. We come back monthly.
Reservations open 30 days out. For parties of seven or more, or to plan a private event in our smoked-glass dining room, our team will build the evening around you.